Smoked Eye of Round Roast with Whiskey Cream Sauce
This smoked beef eye of round roast is an affordable and delicious way to enjoy a lean cut of meat, made flavorful through low-and-slow smoking and a rich whiskey cream sauce. Great for dinner or leftovers!
Equipment
- Smoker
- Cast Iron Skillet
Ingredients
For the Roast
- 3 pound eye of round roast
- 1 tbsp beef rub or equal parts salt and pepper
- 2 tbsp olive oil
For the Whiskey Cream Sauce
- 2 tbsp butter
- 1 shallot minced
- 2 cloves garlic minced
- 0.25 cup whiskey bourbon recommended
- 0.5 cup heavy cream
- 2 tsp Dijon mustard
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 1 tsp coarse black pepper
Instructions
- Preheat smoker to 225°F using a mix of oak and cherry wood.
- Trim silver skin from the roast. Season with beef rub or salt and pepper mix.
- Place roast on smoker and smoke for 3 hours, until internal temp is 10–15°F below desired doneness.
- Sear in hot cast iron skillet with olive oil, 3 minutes per side until desired final temp is reached.
- In skillet, melt butter. Sauté shallot and garlic. Add whiskey to deglaze, then reduce heat.
- Stir in cream, mustard, thyme, salt, and pepper. Simmer until thickened.
- Let roast rest. Slice thin against grain and serve with whiskey cream sauce.
Notes
If you don't have a smoker, use an oven at 225°F followed by a skillet sear. For a slow cooker version, sear first then cook on low for 6–8 hours. Use leftovers for sandwiches!